Veronica Beltran Email & Phone Number

Grand Bohemian Asheville

• Manage all day to day food and beverage operations within budget guidelines and to the highest quality standards while preserving award-winning levels of internal and external customer service.
• Maximize hotel’s revenue and operational excellence through implementation and oversight of systems and policies related to the food and beverage department.
• Provides leadership, training, and direction to all staff delivering a level of customer service in accordance with the property’s standards and policies resulting in #1 guest satisfaction awards in 2018 and 2019, 2022
• Design and implement exceptional banquet and catering menus and oversee all inventories, equipment purchases, and labor management with a constant eye on process improvement.
• Participate as a member of the Executive Committee Team acting as a liaise with all departments to ensure clear and concise communication on all reports and functions.
• Subject matter expert on the Agylisis and InfoGenesis point of sale (POS) systems with oversight into the implementation of programs in 3 properties.* Design and Implement a wine program recipient of the Wine.

Charlotte, North Carolina Area

• Led a Food and Beverage department offering 65,000 ft2 of meeting space, 3 ballrooms, 4 restaurants and bar outlets, and 24/7 in-room dining operations.
• Oversaw the development and implementation of standard operating & service procedures for restaurant, room service, bar and banquet staff in collaboration with the Food and Beverage management team.
• Assisted Human Resources in successfully recruiting top talent for the F&B team, reducing overstaffing, staffing deficiencies, and payroll overhead costs.
• Collaborated with the sales, catering, conference services and culinary staff, providing effective coordination between all parties to facilitate the management of events and meetings accomplishing a gross profit of 74%.
• Instrumental in the opening of 2 new bar and restaurant concepts resulting in $1.1M in non-budgeted F&B revenue in 2016 – outlet named best rooftop bar in Charlotte and top 20 in the US.
• Launched Craft City Social Club, a poolside bar and restaurant offering cabana rentals and poolside parties leading to $55K in miscellaneous revenue.

Snowmass Village, Colorado

• Managed 48,000 ft2 of conference and meeting space, a fine dining outlet, in room dining operations, lobby lounge, and a on premise Starbucks.
• Led and had oversight in guest satisfaction, quality of service, sales, costs, quality and presentation of food and beverage products, service standards, condition, and cleanliness of facilities and equipment.
• Maintained knowledge of trends, systems, practices, and equipment in food and beverage through trade literature, competition, hotel shows, and site visits, and compare industry standards.
• Trained and educated the service staff in products and services, and assisted hotel management in reaching and exceeding the goals for sales in F&B outlets.
• Created and implemented training agendas, including service manuals for new on-site restaurant concepts.
• Designed profit plans for maximizing event execution, balancing profitability against promotion in order to create return clientele and sales growth.

Aspen, Colorado

• Coordinated daily operations of restaurant to ensure that the services exceeded the expectations of guests.
• Responsible for managing restaurant finances including, inventories, equipment purchases and labor management for restaurant and created budget and inventory outlines for the new restaurant concept.
• Monitored productivity and qualitative work products for the service staff while maintaining effective communication with kitchen staff and assigned work, projects and priorities to ensure that all quality standards.
• Directed and coached all employees to maintain high employment quality standards consistent with the restaurant brand including, hiring, development, counseling, promotion, discipline, and termination.
• Designed the service training agenda, including service manual for the opening of the new restaurant concept that was launched in 2012.

Eden Roc, Renaissance Hotel

Responsible for increasing overall guest satisfaction with the pool and beach service. The pool scored 19 out of 43 and the beach scored 7 out of 17. There was a 10% increment on guest satisfaction.Accountable for creating a Recreation Department and Restaurant Training Manual that provided employees SOP's with the participation of the coach/trainer.

Responsible for equipment inventories and liquor control for the lobby bar of the hotel.Established daily opening and closing liquor inventory to prevent discrepancies and monthly equipment inventories to improve the purchase plan of the department.Accountable for improving service in the lobby area. Created a live entertainment calendar and a more modern.

BLT Steak

In charge of the department payroll.Ensured cleanliness and proper set up by inspecting dining and service areas.Spoke to guest to ensure satisfaction with the food and service, and to respond to complaints. Selected Accomplishments:Actively participated in the launch of the first BLT Restaurant in; In charge of creating new concept for the food and.

Responsible for training all new hired personnel about company policy and procedures.Created SOP's for the restaurant to improve the service and to facilitate the job for the staff.Implemented a list of side jobs to divide the work between the servers equally. Accountable for creating a check list for trainers to improve consistency on the training process.

Interviewed all new hired personnel for 13 restaurants that belonged to the chain.Assisted in the opening of the restaurant in Puerto Rico and in Mexico.In charge of 5 Trainers Departments in 5 different restaurants.

Bachelor Degree, History Of America

Bachelor Degree, Business Administration